Sentences with phrase «splash in a pan of water»

We've been enjoying balloon kicks and splashing in a pan of water lately!

Not exact matches

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

If they are still a bit hard add another splash of water and keep cooking the noodles in the pan.

Just cook in a non-stick pan with a splash of water if it starts to stick.

Start by making the chia jam: simply place the raspberries in a small pan with a splash of water.

Once swiss chard leaves begin to wilt and there is enough room in the pan, add in remaining swiss chard and a splash of water.

While the base bakes make the jam filling: in a sauce pan place the chopped apples and pear with a splash of water, cook it gently for 5 minutes.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Back in your large pan add another few splashed of water (or oil), the celery, green parts of the leeks and the thyme.

Start by making the cherry compote: Place the cherries in a pan with a splash of water on a medium heat.

Place the raspberries in pan with a splash of water on a medium heat.

Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry.

Cut the apples in small pieces and place in a sauce pan, add a splash of water and cook on low heat until they soften, it will take about 15 minutes.

Add a splash of water in the frying pan and steam cook the asparagus stems until just tender.

Combine the sugar and corn syrup with water in a medium saucepan, stirring carefully as to not splash the side of the pan.

pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper

Place the beetroot leaves in a pan with a few splashes of water, cover with a lid and cook over a medium heat until wilted, then scoop out and leave to cool and drain on kitchen paper.

To make the apple compote: chopped the apple in bite size pieces and place them in a pan with the cinnamon, turmeric and a splash of water.

Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan.

• Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or rice

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.